Vegetable Curry

This turned out really well.  I decided to omit the nut butter and added raisins (not shown).  The nut butter gives it a certain heavier warmth which is really nice for a winter curry.  I decided to keep it lighter for our warm weather.  If you're a fan of cilantro, it adds a great freshness to the flavor.

Chop or slice:

3 stalks celery

3 carrots

1 lg. sweet onion

1 pkg. mini peppers - 8-10

1/3 green pepper

1 c raisins

~ 2 T peanut, almond or sunflower butter ~ optional
1 14oz can AROY-D red curry

—Put the vegetables into a heavy pot.  Add curry sauce and simmer all the above for 15 minutes, then add:

3 lg. green onions - cut in large diagonal cross-sections

1/2 small head of cabbage - chopped

—Simmer another 30 minutes or until all the vegetables are done the way you like.  Add chopped cilantro and 1 14oz can of coconut milk.  Heat another 5 minutes.  Serve over rice.  For curries I use 20 minute white rice, cooked according to package directions. . .Lin